"splitting this into two days makes this spectacular party pleaser a breeze to make and guaranteed to the first gone, so make 2, because the leftovers are better the next day!
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Yields1 ServingPrep Time45 minsCook Time35 minsTotal Time1 hr 20 mins
DAY IN ADVANCE
To Coat Lemon Pepper
4cupsChicken Breasts, boneless/skinless, steamed with lemon pepper, cooled and shreddedcan be done day in advance
8ozMushrooms, sliced very thin and lightly sauteed in butter, Spice Tribe Porcini Paradisio, salt and pepper. Splash of white wine. Can be done day in advance
1cupAsparagus tips, blanched and choppedCan be done day in advance
6-8 oz Fresh Spinach Leaves, chopped and sweated in butterCan be done day in advance
⅔cupSun Dried Tomatoes, julienned then pulse processed, use fresh or in the bagCan be done day in advance
DAY OF
1can Quartered Artichoke Hearts, dreained and pulse processed medium
16ozMozzarella Cheese Block, shredded fine
⅓cupGrand Pandano, grated fine
8ozCream Cheese, softened
1can H-E-B Cream of Chicken Queso Blanco Soup
1tspDried Oregano
1tbspGarlic Powder
12-16 Lasagna Noodles, cooked Al dente in light chicken stock, cold water baththis is depending on the size of your pan
4Fresh Whole Milk Mozzarella Bocconcini Rounds, sliced into discsyou're going to want 9 discs
¼cupFresh Basil Leaves, chopped, divided
12Wooden Toothpicks
DAY IN ADVANCE
1
Lightly coat chicken breasts with lemon pepper. Steam chicken breasts until just done (about 25 minutes), let cool completely and shred into fine strings.(diced is not recommended here) [time saver, shred a rotesserie chicken]
2
Sauté mushrooms in butter until mushrooms give up their liquid, splash of white wine and reduce slightly. Reserve liquid and mushrooms.
3
Blanch asparagus tips for 2 minutes in hard boil. Drain and cold water bath. Drain well. if day ahead, seal and refrigerate.
DAY OF
4
Boil noodles to al dente in light chick stock or broth. Cold water bath, leaving in until assembly so as to not stick.
5
Beat cream cheese, Chicken Queso Blanco, buttermilk, oregano and garlic powder with mixer until well blended; fold in by hand, drained sweated spinach and 2 tablespoons chopped fresh basil.
6
In a large mixing bowl, combine chicken, artichokes, mushrooms, 1/2 the block mozzarella, Parmesan and tomatoes.
7
Add about 1/2 of the cream cheese mixture to the chicken mixture in the large mixing bowl.
8
Spread half the REMAINING cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles (or however it takes to completely cover the bottom) and 1/3 of the chicken mixture, now drop in 1/3 of the asparagus tips.
9
Repeat layers of noodles and chicken mixture twice, setting in asparagus tips each time.
10
Top with remaining noodles, cream cheese mixture and mozzarella; finish with the Mozzarella Bocconcini Discs and basil.
11
Insert toothpicks, making sure they all are above the cheese. Cover, sealing tight with double foil on the edges leaving room on the top.
12
Bake 30 minutes or until bubbles around the edges.
13
Switch to broil and remove foil. Stand there and watch often until just beginning to brown and center is bubbly.
14
Remove and loosely tent with foil for 10-12 minutes before cutting.
4cupsChicken Breasts, boneless/skinless, steamed with lemon pepper, cooled and shreddedcan be done day in advance
8ozMushrooms, sliced very thin and lightly sauteed in butter, Spice Tribe Porcini Paradisio, salt and pepper. Splash of white wine. Can be done day in advance
1cupAsparagus tips, blanched and choppedCan be done day in advance
6-8 oz Fresh Spinach Leaves, chopped and sweated in butterCan be done day in advance
⅔cupSun Dried Tomatoes, julienned then pulse processed, use fresh or in the bagCan be done day in advance
DAY OF
1can Quartered Artichoke Hearts, dreained and pulse processed medium
16ozMozzarella Cheese Block, shredded fine
⅓cupGrand Pandano, grated fine
8ozCream Cheese, softened
1can H-E-B Cream of Chicken Queso Blanco Soup
1tspDried Oregano
1tbspGarlic Powder
12-16 Lasagna Noodles, cooked Al dente in light chicken stock, cold water baththis is depending on the size of your pan
4Fresh Whole Milk Mozzarella Bocconcini Rounds, sliced into discsyou're going to want 9 discs
¼cupFresh Basil Leaves, chopped, divided
12Wooden Toothpicks
Directions
DAY IN ADVANCE
1
Lightly coat chicken breasts with lemon pepper. Steam chicken breasts until just done (about 25 minutes), let cool completely and shred into fine strings.(diced is not recommended here) [time saver, shred a rotesserie chicken]
2
Sauté mushrooms in butter until mushrooms give up their liquid, splash of white wine and reduce slightly. Reserve liquid and mushrooms.
3
Blanch asparagus tips for 2 minutes in hard boil. Drain and cold water bath. Drain well. if day ahead, seal and refrigerate.
DAY OF
4
Boil noodles to al dente in light chick stock or broth. Cold water bath, leaving in until assembly so as to not stick.
5
Beat cream cheese, Chicken Queso Blanco, buttermilk, oregano and garlic powder with mixer until well blended; fold in by hand, drained sweated spinach and 2 tablespoons chopped fresh basil.
6
In a large mixing bowl, combine chicken, artichokes, mushrooms, 1/2 the block mozzarella, Parmesan and tomatoes.
7
Add about 1/2 of the cream cheese mixture to the chicken mixture in the large mixing bowl.
8
Spread half the REMAINING cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles (or however it takes to completely cover the bottom) and 1/3 of the chicken mixture, now drop in 1/3 of the asparagus tips.
9
Repeat layers of noodles and chicken mixture twice, setting in asparagus tips each time.
10
Top with remaining noodles, cream cheese mixture and mozzarella; finish with the Mozzarella Bocconcini Discs and basil.
11
Insert toothpicks, making sure they all are above the cheese. Cover, sealing tight with double foil on the edges leaving room on the top.
12
Bake 30 minutes or until bubbles around the edges.
13
Switch to broil and remove foil. Stand there and watch often until just beginning to brown and center is bubbly.
14
Remove and loosely tent with foil for 10-12 minutes before cutting.
AuthorDartagnan
